David Chaffin’s Recipe for Whole Wheat Loaf Bread 

Makes four loaves

About the measurements: the first is in grams; the second is in the U.S. system. I find the metric system and a scale makes for consistent results.  

In a small bowl mix:

• 2 packets (15.5 g/4.5 tsp) of active dry yeast (Red Star)
• 3 g /1 tsp sugar
• 105 g /.5 cup warm to hot water (ideal around 105℉). If the water is too hot, it will kill the yeast; too cold and the yeast will not activate

Set aside at room temperature.

In a large bowl mix these dry ingredients with a spatula to incorporate them evenly.

• 800 g / 6 cups organic all-purpose flour (can substitute non-organic or bread flour)
• 800 g / 6 cups organic whole wheat flour
• 40 g / 2.3 Tbsp kosher salt
• 35 g / 2.5 Tbsp flax seed
• 35 g /2.5 Tbsp chia seed
• 60 g /.75 cup wheat germ or wheat bran

Mix loosely into dry ingredients:

• 50 g / .25 cup veg oil. (I use canola oil or avocado oil.)
• 50 g / 2.5 Tbsp molasses
• 50 g / 2.5 Tbsp honey

Add activated dry yeast/sugar/water mixture which, by this time, should be fairly foamy. 

Finally, add to all the above ingredients:

• 900 g / 3.75 cups cool water, shoot for around 60° F. (You may need slightly more or less water depending on your flour choices, humidity, etc.)

Use a spatula until the dough is loosely incorporated and no dry ingredients are left in the bottom of the bowl. Let rest for 10 minutes. (I usually clean my tools and put away my ingredients: when I’ve finished, it’s time to proceed.

Place dough in a stand mixer using a dough hook at low speed until the dough pulls away from the bowl. Be careful not to over-mix; the finished dough should be between 75-79 °F. (I find it takes about four minutes.)

Transfer to a lightly oiled bowl and cover to proof/rise for at least an hour until it has risen by a third.

Transfer dough to a lightly floured flat surface and evenly divide into four pieces. Here are your loaves!

To create the loaf square off one piece of dough and fold two sides in; tightly roll into a cylinder. Be careful to not use too much flour or create air gaps.

Place shaped dough into a lightly oiled 9 by 5-inch loaf pan, top with a small amount of veg oil, and cover with a proofing cloth or loose plastic wrap for final proofing/rise.

Once the dough has reached the top of the pan (start checking after an hour), preheat the oven to 420 °F with the rack in the center for a half hour. I like to give the dough a slight mist of water and bake it at 420°F for 15 minutes. Reduce temperature to 350 °F, cover loaves loosely with foil or parchment paper, and bake for 30-45 minutes longer. Bread should have an internal temp of at least 190°F once fully baked.

Remove bread from pans and place on a cooling rack until fully cooled. You can, of course, eat it warm; it’s delicious.